** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375F In a large skillet, heat olive oil, on med.
2. high heat. Add garlic and onions and saute 6 to 7 minutes.
3. Add mushrooms, parsley and thyme, saute 5 minutes.
4. Stir in wine. Simmer for 5 minutes and set aside.
5. In saucepan, make a roux with butter, flour and nutmeg.
6. Stir in broth and milk. Cook til sauce thickens.
7. Stir in Fontina Cheese. In bottom of 12" x 8" baking dish arrange 1/3 noodles.
8. Spread with 1/4 mushroom mixture and 1/4 of the sauce.
9. Repeat, finishing with sauce. Sprinkle with mozzarella and Parmesan.
10. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes.
Comments on Wild Mushroom Lasagna Recipe:
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Posted by a Visitor - December 18, 2009
not 3 cups garlic...it is 3 cloves!! excellent recipe
Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Mushroom, MSG, Cheese, Sulfites, Garlic, Alcohol, Onion, Olive Oil allergies.
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